This Korean beef bulgogi has the most tender and flavorful beef. It’s incredibly delicious. The best part is how easy it is to make this!
My husband said this was one of the best things I ever made – so I highly recommend you try it yourself! The key is to cut the beef as thin as possible and let it absorb the delicious marinade.Print
1 lb. flank steak 1/2
1/3 of a pear grated
2 tsp minced garlic, or more or less to taste
1/3 cup coconut aminos or soy sauce
1 tsp red pepper flakes – or to taste, optional
1 tsp ground or fresh grated ginger
1-2 tbsp honey
1 tbsp toasted sesame oil
2 tbsp olive oil
sliced green onion
salt to taste
sesame seeds – optional
Cut your flank steak into very thin strips, season with salt and add to a resealable plastic bag or container.
Add grated pear, garlic, coconut aminos, red pepper flakes, groung ginger, honey, and sesame oil with the flank steak strips.
Make sure the steak is fully coated and let marinade in the refrigerator for at least 30 minutes or up to 6 hours.
When ready to cook, add the olive oil to a skillet or wok over medium high heat.
Add the steak to the pan with marinade in a single layer – you may have to do it in batches depending on the size of your skillet. You want the steak to cook in a single layer.
Let the steak cook for about a minute or two before flipping on the other side.
Toss around and let the steak cook for about 3-4 minutes. Top with sesame seeds and sliced green onion and serve immediately.